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Inspired by Alaskan Brewing Company's Amber Ale, this recipe makes for a delicious malt-forward beer with moderate hop character Includes Cascade and Saaz hops Estimated ABV: 5.5% Estimated IBUs: 20-25 Makes 5 gallons of finished beer If you're a fan of Amber Ales, then you need to try this Alaskan Amber clone kit!  The recipe is one of true Amber fashion, leaning on three different crystal malts for the flavoring grains. Saaz and Cascade hops help to contribute some hop flavor and aroma, but are really just there to compliment the rich malt flavors, allowing them to be the focus of the beer. A classic example of an American Amber, and certainly one of our easiest drinking kits makes the Anchorage Amber Ale a must brew! Makes 5 gallons Estimated Original Gravity: 1.050-55 SRM (Color Range): 15 IBUs: 20-25 Estimated Alcohol Percentage: 5.5% Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”.  For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All grains will come milled, unless you select unmilled base malts.    

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Due to high demand, the dry malt extract kit is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory. Inspired by Alaskan Brewing Company's Amber Ale, this recipe makes for a delicious malt-forward beer with moderate hop character Includes Cascade and Saaz hops Estimated ABV: 5.5% Estimated IBUs: 20-25 Makes 5 gallons of finished beer If you're a fan of Amber Ales, then you need to try this Alaskan Amber clone kit!  The recipe is one of true Amber fashion, using three different crystal malts as the only steeping grain.  Saaz and Cascade hops help to contribute some hop flavor and aroma, but are really just there to compliment the rich malt flavors, allowing them to be the focus of the beer. A classic example of an American Amber, and certainly one of our easiest drinking kits makes the Anchorage Amber Ale a must brew! Makes 5 gallons Estimated Original Gravity: 1.050-55 SRM (Color Range): 15 IBUs: 20-25 Estimated Alcohol Percentage: 5.5% Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”.  For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All included steeping grains will come milled.     Liquid Malt Extract (LME) vs. Dried Malt Extract (DME) MoreBeer! recipe kits are offered in both Liquid Malt Extract and Dry Malt Extract so that our customers can choose the format that best suits their needs and brewing style. LME is a viscous liquid, similar in consistency to maple syrup. In addition to being the more affordable option, many brewers find LME easier to handle than dry extract. DME is more condensed and comes in a powder format that is similar to baking flour. Although it’s a little more costly, DME is naturally lighter in color and stays fresher for longer. We highly recommend DME when brewing light colored beers.      

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Imparts notes of sweet watermelon candy, bright raspberry, and subtle pine Performs well in IPAs, Pale Ales, and other hop-forward beer styles Aroma Profile: Watermelon, Raspberry, Pine Alpha Acids: 12.6% T-90 Hop Pellets Anchovy Hops (formerly experimental variety 24B-05) are a recently developed hop from Segal Ranches in the Yakima Valley. This dual-purpose hop provides distinct aroma and flavor that include sweet watermelon candy, raspberry, and pine. With an average alpha acid content of around 12.6%, Anchovy Hops are suitable for bittering additions but are particularly effective when utilized for aroma and flavor contributions in later additions, whirlpool, or dry hopping. Recommended for use in IPAs, Pale Ales, and other hop-forward beer styles where a unique fruit and resin profile is desired. Hop Statistics Alpha Acids: 12.6% Beta Acids: 3.6% Alpha-Beta Ratio: 3.5 Total Oil: 1.61%

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Clean-fermenting American ale strain ideal for a wide range of hop-forward and malt-balanced styles Crisp, neutral profile with low ester production, allowing hops and specialty malts to take center stage Recommended for American Pale Ale, IPA, Blonde Ale, Amber, Brown, Porter, and Stout Ferment between 59-77°F Angel Yeast A01 is a clean-fermenting American ale strain ideal for a wide range of hop-forward and malt-balanced styles. It delivers a crisp, neutral profile with low ester production, allowing hops and specialty malts to take center stage. With strong attenuation and medium-to-high flocculation, A01 produces bright, well-finished beers that require little intervention to clarify. A01 performs well across a broad temperature range and is suitable for a variety of ales including American Pale Ale, IPA, Amber, Blonde, Brown, and even Stout. It is POF-negative, non-diastatic, and offers fast, consistent fermentation—making it a highly reliable choice for both commercial and home brewers. Clean American ale profile with minimal ester production Medium-to-high flocculation for improved clarity Strong attenuation (~75–83%) with a dry, crisp finish Excellent for a wide range of American ale styles POF-negative and non-diastatic Alcohol tolerance up to 10% ABV Fermentation Range: 59–77°F (15–25°C) Recommended range for cleanest profile: 59–68°F (15–20°C) Usage Rate:  0.5–1.0 g/L depending on wort gravity and fermentation temperature Typical pitch rate: 50–100 g/hL for standard-strength ales Rehydration Instructions: For best results, rehydrate yeast in clean water at 86°F (30°C) for 15 minutes before pitching. While direct pitching is possible, rehydration is strongly recommended for high-gravity fermentations or when yeast health is critical. Applications: American Pale Ale • IPA • Blonde Ale • Amber • Brown • Porter • Stout  

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High‑performance distiller's yeast specially selected for producing wheat, corn, and other grain whiskies Delivers rapid fermentation with a short lag phase, robust attenuation, and a clean body balanced for traditional spirit character Recommended for Corn & Wheat Whisky, Grain-Based Spirit Fermentations, Turbo Distillation Washes, and Hybrid Grain Beers Ferment between 77-95°F Angel Yeast AG‑2 is a high‑performance distiller's yeast specially selected for producing wheat, corn, and other grain whiskies. It delivers rapid fermentation with a short lag phase, robust attenuation, and a clean body balanced for traditional spirit character. AG‑2 offers high tolerance to glucose, ethanol, temperature, and fermentation stress, allowing excellent maltotriose and dextrin utilization. Ideal for hybrid whiskey projects, turbo fermentations, and grain-based spirits. Short lag time and fast, powerful fermentation Clean flavor profile—letting grain character shine High attenuation (>80%) for efficient sugar conversion Fermentation at 77–95 °F (25–35 °C) Alcohol tolerance up to 18% ABV High glucose/ethanol resistance and maltotriose utilization Fermentation Range 77–95°F (25–35°C) Usage Rate 0.5–1.0 g/L (50–100 g/hL) Rehydration Instructions Rehydrate in 5–10× its weight in lukewarm water or diluted mash (approx. 22–30 °C / 72–86 °F) for 7–15 minutes. Gently stir, rest another 10–15 minutes, then pitch. Applications Corn & Wheat Whisky • Grain-Based Spirit Fermentations • Turbo Distillation Washes • Hybrid Grain Beers

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Specially formulated for Scotch‑style whisky fermentation, excelling at metabolizing complex sugars like maltotriose for deeper grain character Delivers a soft, full mouthfeel and complex, fruity esters making it ideal for single malt and other refined grain spirits Recommended for Scotch-Style Single Malt Whisky, Bourbon, and Grain-Based Distillates with Complex Esters Ferment between 72-90°F Angel Yeast AM‑1 is specially formulated for Scotch‑style whisky fermentation, excelling at metabolizing complex sugars like maltotriose for deeper grain character. It delivers a soft, full mouthfeel and complex, fruity esters making it ideal for single malt and other refined grain spirits. Fast fermentation with strong maltotriose assimilation and high wort utilization rate Soft taste profile enriched with fruity esters Robust performance in whisky washes, including Scotch and bourbon-style grains Fermentation temperature range: 22–32 °C (72–90 °F) Alcohol tolerance up to ~15% v/v Living yeast cells ≥ 10 billion cfu/g; moisture ≤ 7%; apparent fermentation > 90% Fermentation Range 72–90 °F (22–32 °C) Usage Rate 0.5–1.0 g per liter (0.5–1.0 kg per 1000 kg) of wash/mash Instructions Rehydrate in 5–10× its weight in lukewarm water or low-strength wort at 22–30 °C for ~7–15 minutes. Gently stir and let rest 10–15 minutes before pitching into the fermenter Applications Scotch-Style Single Malt Whisky • Bourbon • Grain-Based Distillates with Complex Esters  

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Built for grain-based whisky fermentations that demand strength and reliability Exceptional tolerance to alcohol, heat, and acidic conditions, ensuring fast, complete fermentation while producing a clean and neutral spirit base Recommended for Bourbon, Corn Whisky, Wheat Whisky, Neutral Grain Spirits, and High-Gravity Ferments Ferment between 72-90°F Angel Yeast AW-19 is built for grain-based whisky fermentations that demand strength and reliability. With exceptional tolerance to alcohol, heat, and acidic conditions, AW-19 ensures fast, complete fermentation while producing a clean and neutral spirit base. Perfect for bourbon, corn whisky, or high-gravity neutral washes where yield and consistency are critical. High alcohol tolerance with strong stress resistance Clean, low-ester profile for neutral or light grain spirits Fast attenuation and robust kinetics, even in high-gravity or hot ferments Performs well in corn, wheat, or mixed-grain mashes Living yeast cells ≥ 10 billion cfu/g; moisture ≤ 7%; high apparent fermentation rate Fermentation Range 72–90 °F (22–32 °C)  Usage Rate 0.5–1.0 g per liter (0.5–1.0 kg per 1000 kg mash/wash) Instructions Rehydrate in 5–10× its weight of clean water or low-strength wort at 22–30 °C for 7–15 minutes. Stir gently, rest for another 10–15 minutes, then pitch into the fermenter at 28–32 °C. Typical fermentation completes in 3–7 days depending on substrate and gravity. Applications Bourbon • Corn Whisky • Wheat Whisky • Neutral Grain Spirits • High-Gravity Ferments

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Neutral-saccharomyces ale yeast engineered for clarity and neutrality in flavor, making it perfect for delicate or adjunct-heavy beers Medium flocculation and solid attenuation ensures bright, clean fermentation performance with no phenolic or ester interference Recommended for Blonde Ale, Kolsch, Mild Ale, Session Ale, Fruit-Infused Ale, Classic or Experimental Pale Ale Ferment between 59-77°F Angel Yeast CN36 is a neutral-saccharomyces ale yeast engineered for clarity and neutrality in flavor, making it perfect for delicate or adjunct-heavy beers. With medium flocculation and solid attenuation, CN36 ensures bright, clean fermentation performance with no phenolic or ester interference. Its POF-negative, non-diastatic nature supports a clean profile that lets ingredients speak for themselves. Exceptionally clean, neutral ale profile Medium flocculation for clear, bright beer Moderate attenuation (~75–85%) for balanced finish Ferments comfortably at 59–77 °F (15–25 °C); ideal at 64–72 °F (18–22 °C) POF-negative and non-diastatic Alcohol tolerance up to 10% ABV Fermentation Range: 59–77°F (15–25°C) Optimal range: 64–72°F (18–22 °C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); increase to 2.0 g/L (200 g/hL) for high-gravity or adjunct-rich worts Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes, then temper and pitch within 30 minutes to ensure maximum yeast health. Applications: Blonde Ale • Kolsch • Mild Ale • Session Ale • Fruit-Infused Ale • Classic or Experimental Pale Ale  

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Belgian Saison ale yeast known for its fruity ester expression, vigorous fermentation, and ability to produce very dry, highly attenuated beers Delivers the classic Saison character peppery, fruity, and crisp while tolerating high alcohol levels and finishing reliably Recommended for Saison, Belgian Blond, Tripel, Strong Golden Ale, and High-Gravity Belgian Ales Ferment between 59-77°F Angel Yeast CS31 is a robust, high-performance Belgian Saison ale yeast known for its fruity ester expression, vigorous fermentation, and ability to produce very dry, highly attenuated beers. A diastatic strain (STA1+), CS31 delivers the classic Saison character peppery, fruity, and crisp while tolerating high alcohol levels and finishing reliably. Fruity, ester-forward Belgian Saison profile with dry finish Medium-to-high flocculation for bright, refined beer Very high attenuation (~83–94%) for crisp, dry styles Ferments well between 59–77 °F (15–25 °C); ideal at 64–72 °F (18–22 °C) Diastatic (STA1+) for full, dry fermentation Alcohol tolerance up to 14% ABV Fermentation Range: 59–77 °F (15–25 °C) Recommended for precision brewing: 64–72 °F (18–22 °C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); increased pitching of 1.5–3.0 g/L (150–300 g/hL) advised for high-gravity or challenging fermentations Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Gently adjust to wort temperature and pitch within half an hour to ensure optimal yeast vitality. Applications: Saison • Belgian Blond • Tripel • Strong Golden Ale • High-Gravity Belgian Ales

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Yeast cell wall nutrient designed to support healthy, efficient fermentations Helps prevent stuck or sluggish fermentations by absorbing harmful compounds and providing vital sterols, unsaturated fatty acids, and nutrients to support yeast health Recommended for Red & White Wine, High-Gravity Beer, Cider, and Stressful Fermentations Angel Yeast CW101 is a traditional yeast cell wall (aka yeast hulls) nutrient designed to support healthy, efficient fermentations. Rich in sterols, unsaturated fatty acids, proteins, and polysaccharides, CW101 helps prevent stuck or sluggish fermentations by absorbing harmful compounds and supplying survival factors. Ideal for both wine and beer applications. Adsorbs medium-chain fatty acids (e.g., hexanoic, octanoic, decanoic acids) to alleviate yeast inhibition Provides vital sterols, unsaturated fatty acids, and nutrients to support yeast health Enhances fermentation vigor and viability in stressful, high-sugar or high-alcohol environments Strong flocculation and easy-to-use inert powder Efficient in both wine musts and high-gravity worts Usage Rate 0.2–0.4 g/L (200–400 ppm) added at yeast pitch or mid-fermentation, depending on stress levels Application Instructions Dissolve in water or must/wort and mix in at the start of fermentation or when signs of stress appear. No rehydration needed. Applications Red & White Wine • High-Gravity Beer • Cider • Stuck or Sluggish Fermentations • Stressful Fermentations  

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High-performance kveik ale strain, delivering vibrant tropical esters like melon and cantaloupe Ferments clean at elevated temperatures, with medium flocculation and robust attenuation Recommended for Kveik Ale, NEIPA, Farmhouse Ale, IPA, Pale Ale, Saison, and Fruited Ales Ferment between 80-95°F FG11 is a high-performance kveik ale strain, delivering vibrant tropical esters like melon and cantaloupe. Fast-acting and reliable, it ferments clean at elevated temperatures, with medium flocculation and robust attenuation. Ideal for modern hop-forward and farmhouse-inspired ales. POF-negative, non-diastatic, it offers clarity without filtration. Tropical fruit ester profile: melon, cantaloupe Medium flocculation for slight haze with clarity Attenuates ~78–82% for a dry, smooth finish Fermentation range: 80–95 °F (27–35 °C) Alcohol tolerance: high (10–15% ABV) POF-negative and non-diastatic Fermentation Range: 80–95°F (27–35°C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); increase to 1.5 g/L (150 g/hL) for high-gravity or intense ester expression Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 80–90 °F (27–32 °C) for 10–20 minutes. Adjust to fermentation temperature and pitch within 30 minutes for optimal yeast health. Applications: Kveik Ale • NEIPA • Farmhouse Ale • IPA • Pale Ale • Saison • Fruited Ales

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Robust, nutrient-fortified alcohol yeast designed for rapid, high gravity fermentations of sugar substrates Optimized for large-scale and industrial production, delivering reliable, vigorous performance with high alcohol yields and strong stress resistance Ferment between 75-91°F Angel Yeast GH is a robust, nutrient-fortified alcohol yeast designed for rapid, high gravity fermentations of sugar substrates. Optimized for large-scale and industrial production, it delivers reliable, vigorous performance with high alcohol yields and strong stress resistance. With its integrated nutrient blend, GH simplifies fermentation management while ensuring clean, efficient results batch after batch. High-efficiency fermentation for sugar mashes and alcohol production Nutrient-enriched formulation supports healthy, vigorous yeast growth Strong attenuation with alcohol tolerance up to ~18% ABV Ferments well between 75–91 °F (24–33 °C); ideal at 77–86 °F (25–30 °C) Suitable for high-gravity washes (240–300 g/L sugar) Fast, consistent fermentation to dry (SG < 0.990) Fermentation Range 75–91 °F (24–33 °C) Recommended for precision production: 77–86 °F (25–30 °C)  

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Specialized top-fermenting strain ideal for Kölsch-style beers and clean hybrid ales Produces a soft, neutral base that allows subtle hops and malt character to shine, while releasing light fruity esters at warmer temperatures Recommended for Kölsch, Blonde Ale, Cream Ale, California Common, and Hybrid Fermentations Ferment between 59-77°F Angel Yeast KO is a specialized top-fermenting strain ideal for Kölsch-style beers and clean hybrid ales. It produces a soft, neutral base that allows subtle hops and malt character to shine, while releasing light fruity esters at warmer temperatures. Medium-to-high flocculation promotes clarity, and its strong β-glucosidase activity enhances hop biotransformation—ideal for dry-hopped blonde ales or modern Kölsch interpretations. KO ferments clean at cool ale temps but can flex into warmer regimes with minimal off-flavors. Neutral, lager-like ale profile with restrained esters Medium-to-high flocculation for bright, polished beers Attenuation range of 78–83% for a crisp, dry finish Ferments from 59–77 °F (15–25 °C); cooler for classic Kölsch, warmer for esters High β-glucosidase activity for enhanced hop biotransformation Alcohol tolerance up to 9% ABV Fermentation Range:  59–77 °F (15–25 °C) Recommended for classic Kölsch: 59–64 °F (15–18 °C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); increase to 1.5–2.0 g/L (150–200 g/hL) for high-gravity or heavily dry-hopped beers Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Gently adjust to wort temperature and pitch within 30 minutes for optimal viability. Applications: Kölsch • Blonde Ale • Cream Ale • California Common • Hybrid Fermentations

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Premium ale strain crafted for New England and other hop-forward IPAs Produces pronounced tropical‑fruit esters—mango, citrus, red berries—that complement modern dry‑hop profiles Recommended for NEIPA, Juicy IPA, American IPA, Hazy Pale Ale, and Fruit-Infused IPAs Ferment between 59-77°F Angel Yeast LA03 is a premium ale strain crafted for New England and other hop-forward IPAs. It produces pronounced tropical‑fruit esters—mango, citrus, red berries—that complement modern dry‑hop profiles. With medium attenuation and medium-to-high flocculation, LA03 creates a soft, juicy mouthfeel and bright appearance. POF-negative and non-diastatic, it’s designed for brewers seeking aromatic depth without harsh phenolics. Fruity ester profile: tropical fruit, mango, citrus, red berries Medium-to-high flocculation for a clean haze Medium attenuation (~71–75%) for juicy mouthfeel Ferments at 59–77 °F (15–25 °C); ideal at 64–72 °F (18–22 °C) POF-negative and non-diastatic Alcohol tolerance up to 10% ABV Fermentation Range: 59–77°F (15–25°C) Recommended for best aroma: 64–72°F (18–22°C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); boost to 1.5–2.0 g/L (150–200 g/hL) for higher gravity or haze intensity Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Temper to fermentation temperature and pitch within 30 minutes to maintain yeast health. Applications: NEIPA • Juicy IPA • American IPA • Hazy Pale Ale • Fruit-Infused IPAs

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Tough, high-performance alcohol yeast designed for high-temperature, high-gravity fermentations using starch or sugar-based substrates Fast, reliable performance in challenging conditions ideal for spirits, turbo washes, rum production, and alcohol production under thermal stress Recommended for starch-based mashes, high-temp/distillation washes, potable spirit fermentation, high-gravity alcohol production, Rum fermentation Ferment between 82-108°F Angel Yeast TT (also known as Red Label) is a tough, high-performance alcohol yeast designed for high-temperature, high-gravity fermentations using starch or sugar-based substrates. It offers fast, reliable performance in challenging conditions ideal for spirits, turbo washes, rum production, and alcohol production under thermal stress. Neutral flavor profile suitable for clean spirit and light rum production High flocculation enables clear separation Strong attenuation in high-gravity worts and mashes Fermentation range: 82–108 °F (28–42 °C) Alcohol tolerance up to 17% ABV High resistance to acid and osmotic pressure (up to 60% glucose) Rapid fermentation with minimal cell usage Fermentation Range 82–108 °F (28–42 °C) Usage Rate 0.25–0.3 g/L (25–30 g/hL) – aim for ~5 × 10⁶ cells/mL Rehydration Instructions Direct-pitch capable, but for optimal vitality rehydrate in 5–10× its weight of warm water at 90–95 °F (32–35 °C) for 10–20 minutes before pitching. Applications Starch-based mashes • High-temp/distillation washes • Potable spirit fermentation • High-gravity alcohol production • Rum fermentation (molasses or cane sugar)  

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Norwegian kveik strain renowned for extremely rapid fermentations at elevated temperatures Delivers a clean, neutral ale profile with subtle orange and citrus nuances Recommended for Norwegian Farmhouse Ale, NEIPA, IPA, American Ale, Cream Ale, Saison, and Fruited Ales Ferment between 77-104°F Angel Yeast Voss is a high-performance Norwegian kveik strain renowned for extremely rapid fermentations at elevated temperatures. It delivers a clean, neutral ale profile with subtle orange and citrus nuances. With very high flocculation and strong attenuation, Voss offers brilliant beer clarity and fast turnaround—ideal for farmhouse ales, IPAs, and other modern styles. POF-negative and non-diastatic, it’s a versatile powerhouse with exceptional alcohol tolerance. Clean, neutral flavor with delicate orange/citrus notes Very high flocculation for clear beer without filtration Strong attenuation (~76–82%) for a dry finish Rapid fermentation: full attenuation in 2–3 days at 95–104 °F (35–40 °C) Wide temperature range: 77–104 °F (25–40 °C); optimal at 95–104 °F (35–40 °C) Alcohol tolerance up to 12% ABV POF-negative and non-diastatic Fermentation Range: 77–104°F (25–40°C) Ideal for fastest, most expressive fermentations: 95–104°F (35–40°C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); adjust to 1.5–2.0 g/L (150–200 g/hL) for high-gravity or high-stress worts Rehydration Instructions: Direct pitch is supported, but rehydrate in 5–10× its weight of clean water at 85–95 °F (29–35 °C) for 10–20 minutes if preferred. Pitch within 30 minutes to ensure vitality. Applications: Norwegian Farmhouse Ale • NEIPA • IPA • American Ale • Cream Ale • Saison • Fruited Ales  

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Premium wheat beer yeast tailored for German and Belgian styles Delivers a harmonious blend of fruity esters and classic clove phenols, alongside a clean, well-defined appearance Recommended for Hefeweizen, Weissbier, Belgian Wheat Ale, Dunkelweizen, Witbier, Wheat-Style Blonde or Amber Ale Ferment between 59-77°F Angel Yeast W008 is a premium wheat beer yeast tailored for German and Belgian styles. It delivers a harmonious blend of fruity esters and classic clove phenols, alongside a clean, well-defined appearance. With medium flocculation and high attenuation, W008 ferments reliably across a broad temperature range, offering sophisticate wheat beers with subtle clarity. POF-positive and diastatic, it provides robust fermentation and consistent flavor development. Fruity ester profile with classic clove phenols Medium flocculation for balanced clarity High attenuation (~80–90%) for smooth mouthfeel Ferments across wide range: 59–77 °F (15–25 °C) POF-positive and diastatic Alcohol tolerance up to 10% ABV Fermentation Range: 59–77°F (15–25°C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); increase to 2.0–3.0 g/L (200–300 g/hL) for high-gravity or specialty beers Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Adjust to pitching temperature and pitch within 30 minutes for optimal yeast health. Applications: Hefeweizen • Weissbier • Belgian Wheat Ale • Dunkelweizen • Witbier • Wheat-Style Blonde or Amber Ale  

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Designed to emphasize classic clove and banana aromas while delivering a bright, well-balanced appearance Naturally derived, non-GMO wheat beer yeast that creates flavorful Hefeweizen-style beers that remain approachable in clarity and body Recommended for Hefeweizen, Weissbier, Dunkelweizen, Witbier, American Wheat, Belgian White, and Blonde Ale Ferment between 59-77°F Angel Yeast WA18 is a naturally derived, non-GMO wheat beer yeast designed to emphasize classic clove and banana aromas while delivering a bright, well-balanced appearance. With medium-to-high flocculation and fast fermentation, WA18 creates flavorful Hefeweizen-style beers that remain approachable in clarity and body perfect for both traditional and modern wheat styles. Typical wheat beer ester profile: banana with slight clove spice Medium-to-high flocculation for smoother appearance High attenuation (80–91%) for balanced mouthfeel Quick fermentation: finished in ~96 hours at 18 °C (64 °F) Temperature range: 59–77 °F (15–25 °C), ideal at 64–72 °F (18–22 °C) Alcohol tolerance up to 10% ABV Fermentation Range: 59–77°F (15–25°C) Recommended for best flavor expression: 64–72°F (18–22°C) Usage Rate: 0.5 g/L (50 g/hL); increase to 1.0–3.0 g/L (100–300 g/hL) for high-gravity or more robust fermentations Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Temper to pitching temperature and pitch within 30 minutes to preserve yeast viability. Applications: Hefeweizen • Weissbier • Dunkelweizen • Witbier • American Wheat • Belgian White • Blonde Ale  

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Unique koji-style starter that combines yeast and enzymes to ferment raw or cooked starch directly—no mash needed Simplifies traditional processes while providing clean, efficient fermentation Recommended for Baijiu, Rice Wine, Corn or Wheat Spirits, Chicha/Sake-Style Wash, and Direct-Starch Fermentations Ferment between 82-97°F Angel Yeast Yellow Label is a unique koji-style starter that combines yeast and enzymes to ferment raw or cooked starch directly—no mash needed. Ideal for grain-based spirits, rice wines, or exploratory washes, it simplifies traditional processes while providing clean, efficient fermentation. Ferments raw or cooked rice, corn, wheat, etc., without a mash step Contains alpha‑amylase, glucoamylase, and phytase for starch breakdown Strong fermentation at 82–97 °F (28–36 °C) Works in both solid and liquid fermentation setups Fermentation completes in 4–15 days depending on process Packed with ≥40 billion cells/gram, max 6.5% moisture, low heavy metals Fermentation Range 82–97°F (28–36°C) Usage Rate 0.3–0.8 kg per 100 kg grain (0.6–0.8%) depending on fermentation method Instructions For raw grain: mix starch with hot water, cool to ~30 °C, add yeast‑enzyme pack, stir periodically (first 3 days in solid ferment), ferment 8–15 days. For cooked grain: rehydrate in ~30–35 °C water, pitch at 24–30 °C, ferment 4–15 days. Applications Baijiu • Rice Wine • Corn or Wheat Spirits • Chicha/Sake-Style Wash • Direct-Starch Fermentations

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Prevent spillage and overflowing with this uniquely designed funnel with high backsplash. Fits carboy necks.

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The Plastic Syringe is used to insert the liquid sample into the EasyDens. It has an offset nozzle so as to not interfere with the unit's outlet stem. 1 x Syringe 10 mL Luer Outlet: non-centered Suitable for New EasyDens and EasyDens Gen 1  

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